Modelling the relation between bacterial growth and storage temperature in pasteurized milks of varying hygienic quality

摘要: The shelf-life of pasteurized milk was mainly determined by the level contamination with Gram-negative psychrotrophic bacteria. length lag phase bacteria also important, although generation times naturally contaminating flora seemed to be little relevance except for milks where exceeded 10 days at 6°C. effect temperature on growth contaminants could accurately ‘square root’ plot but conceptual minimum (To) varied. variation related quality milk. Effects time, and were most marked temperatures below 15°C. The microflora varied significantly storage temperature. At refrigeration temperatures, spoilage due Pseudomonas spp. Enterobacteriaceae Gram-positive assumed greater importance in stored above 10°C. Milks good contained Bacillus spp this group not detectable short shelf-lives.